image source kulturportali.gov.au Simits from Kastamonu - I had heard a lot about this little guy. Of course they are a constant in Turkish life, and every city has its own take on this inexpensive street food that can be bought from carts that will never been too far away from wherever you walk. I used to eat them a lot in Istanbul, before I put a bit of a lock on my carbohydrate intake. Biting into my first local simit ... I actually paused from walking, looking down on this wreath-shaped revelation. Reminiscent of a mixture between a bagle and a Bavarian "Laugenbreze" but minus the salt. Outside all "çıtır çıtır". Even if you don't speak a word of Turkish, this is the most apt, Onomatopeiean term for 'crunchy'. Within its çıtır çıtı walls lies a padding of aromatic dough. The difference between this local variety and for example the Istanbul cousin is, they get dunked into a solution that contains apple pekmez (a boiled down thick liquid similar to the Dutch 'apple butter' that can be found in Western supermarkets.) It gives them a fine aroma, a hint of sweetness. And a nice gloss after baking: the finished product looks almost shiny. It's a subtle, understated treat, the sort of modest friend you will seek out every day and love for his quiet ways. That one. It took a lot of self-control to not walk from one Simitçi to the next, to purchase more, with the smell of dough, a warm sweetness and woodfires wafting through the cobblestones alleys, conjuring up images of trays of shiny simit piled high, trying to beguile me, to betray my resolve. It was midday and the efforts of this Simitçi were on making pide. Still, a pile of still-warm simit in the background, and those were the object of my desire.
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10/12/2022 08:14:30
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10/12/2022 11:08:42
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16/12/2022 05:56:54
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AuthorInnate curiosity, learned (discovered) deep love and appreciation for Turkey, a bit of time at my hands, and always hungry: voila, a food blogger! Archives
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